"I had been asked by KOL Foods to try their turkey for a post thanksgiving campaign and used their turkey legs for creating this recipe. The fun part of this was that this was the first time I had tried cooking with turkey parts, so this will be great in the event I do not want to cook a whole turkey, which would make my husband very happy, since he is the turkey naysayer in our house. This turkey was great to work with for a deeply flavorful, slow cooked sauce. Adding the flavors of cardamom and sage to this sauce offer it a lovely seasonal taste. I would bet that this curry would taste great with duck legs too, in fact, on my list of things to try someday." - Cooking in Westchester/ Spice Chronicles Blog
- 3 tablespoons oil
- 2 medium sized white or red onions, diced
- 1 tablespoon grated ginger
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper powder (or to taste)
- 1 teaspoon salt or to taste
- 1 cup chopped tomatoes
- 1 cup coconut milk
- 6 green cardamoms (gently bruised)
- 2 black cardamoms
- 1 large stick of cinnamon, (about 2 inches)
- 3/4 cup raisins or craisins or a mixture
- 1-1/2 cups of chopped cooked turkey (about 2 turkey legs)
- 1 tablespoon chopped sage
- 1 tablespoon sliced almonds
Heat the oil on medium heat and add in the onions. Let the onions cook for about 5 to 7 minutes, until they soften, wilt and turn into a light toffee color.
Add in the ginger and stir well for about a minute.
Add in the turmeric, cayenne and mix well. If you are using uncooked turkey, please add it in at this point of time.
Add in the tomatoes and the coconut milk and bring to a simmer.
Add in the green and black cardamoms and the cinnamon stick.
Place in a slow cooker and cook on high for about 2 hours. Stir in the raisins and or craisins and the cooked turkey and simmer for another 30 minutes.
Serve this garnished with the sage and almonds.